Effect of Fat Replacement on Sensory Attributes of Chocolate Chip Cookies

Charlton and Sawyer-Morse conducted a study to determine the palatability and overall acceptability of chocolate chip cookies made using fat replacement products and to compare their sensory attributes with those of cookies made with a traditional fat. Results showed that some common fat replacement...

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Veröffentlicht in:	Journal of the American Dietetic Association 1996-12, Vol.96 (12), p.1288-1290
Hauptverfasser:	CHARLTON, OLIVIA, SAWYER-MORSE, MARY KAYE
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Chocolate Chocolate chip cookies cookies cooking fats Desserts dietary fat Dietary Fats - standards Evaluation fat replacers Fat substitutes Fat Substitutes - standards Food Food - standards food acceptability food intake Food Technology guidelines Humans ingredients low fat foods Oils & fats palatability Sensory evaluation Taste
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Beschreibung
Zusammenfassung:	Charlton and Sawyer-Morse conducted a study to determine the palatability and overall acceptability of chocolate chip cookies made using fat replacement products and to compare their sensory attributes with those of cookies made with a traditional fat. Results showed that some common fat replacement products do not produce qualities that mimic those produced by traditional, true fats.
ISSN:	0002-8223 2212-2672 1878-3570 2212-2680
DOI:	10.1016/S0002-8223(96)00338-0